wallroofwindow

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This cocktail is a great way to enjoy the delicious flavors of cherries, lime, and ginger. It tastes great because it has a burst of fruity sweetness from the cherries, a zingy tanginess from the lime, and a hint of spice from the fresh ginger.

Ingredients: 6 cherries, pitted. 1 lime, juiced. 1 tsp fresh ginger, grated. 2 oz white rum. 1 oz cherry liqueur. 1/2 oz simple syrup. Ice cubes.

Instructions: Mix cherries, lime juice, and grated ginger in a shaker. Put cherry liqueur, white rum, and simple syrup in the shaker. Put ice cubes in the shaker. For about 15 to 20 seconds, shake very hard. Strain the drink into a cocktail glass that has been chilled. If you want, you can add a cherry or lime twist as a garnish. Serve and have fun!

Hazel Myers

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Hearty and flavorful beef stew cooked to perfection in the Instant Pot.

Ingredients: 2 lbs beef stew meat, cut into chunks. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can 14 oz diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. 2 tablespoons all-purpose flour.

Instructions: In a bowl, coat the beef chunks with flour, salt, and black pepper. Set Instant Pot to 'Saut' mode and heat vegetable oil. Brown the beef chunks in batches, then set aside. Add onions and garlic to the pot, saut until fragrant. Pour in beef broth, scraping the bottom to deglaze. Stir in tomato paste, thyme, rosemary, carrots, potatoes, and diced tomatoes. Return the browned beef to the pot, mix well. Secure the Instant Pot lid and set to 'Manual' for 35 minutes. Once done, allow natural pressure release for 10 minutes, then quick release. Adjust seasoning if necessary before serving.

Ethan Freeman

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This burger is based on the flavors of a traditional Sonoran Hot Dog and has a juicy beef patty. There's a tasty mix of two popular dishes!

Ingredients: 1 pound ground beef. 4 hamburger buns. 4 slices of bacon. 4 hot dog sausages. 4 slices of Swiss cheese. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup pickled jalapeos. 4 tablespoons mayonnaise. 4 tablespoons mustard. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Make four burger patties out of the ground beef. Season them with salt and pepper. Grill them for four to five minutes on each side, or until they're done the way you like them. As the burgers are cooking, put a piece of bacon around each hot dog sausage and fix it with a toothpick. Turn the hot dogs wrapped in bacon over on the grill a few times to make the bacon crispy. Just before the burgers are done cooking, put a slice of Swiss cheese on each one to melt. On the grill, toast the hamburger buns until they are just barely golden. Put the burgers together by putting mayonnaise on the bottom bun and then putting the burger patty with Swiss cheese on top of it. Then add a hot dog wrapped in bacon, diced tomatoes, diced onions, and pickled jalapeos. Spread mustard on top of the hot dog, then put the top bun on top of the food. Take the toothpicks out of the hot dogs that have been wrapped in bacon before serving. Hot Sonoran Hot Dog Burgers are fun to eat after being served.

Jada C

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These vegan white chocolate mocha donuts are a tasty treat that combine the rich tastes of coffee and white chocolate in a soft, fluffy donut. Great for a cozy morning or a sweet snack!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk. 1/4 cup brewed coffee, cooled. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/3 cup vegan white chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a donut pan. Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. Mix the dry ingredients together with the brewed coffee, melted coconut oil, and vanilla extract. Don't mix any further than that. Add vegan white chocolate chips and mix well. Put the batter into a piping bag or a ziplock bag that has had one corner cut off. Each donut hole in the greased pan should be about three quarters full when the batter is piped in. Put it in the oven and bake for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. After taking the donuts out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down.

Dominic

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A tasty salad with a kick of spice from red chilies, avocado, and pineapple. It's great as a side dish or a light meal.

Ingredients: 1 ripe pineapple, diced. 1 bunch fresh parsley, chopped. 2 avocados, sliced. 2 red chilies, thinly sliced. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine diced pineapple, chopped parsley, sliced avocados, and thinly sliced red chilies. In a separate small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and gently toss to coat evenly. Serve immediately as a refreshing and spicy salad.

Cooper

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A fruity sparkling wine cocktail served in cute mason jars is a great way to celebrate turning 21. The fizz of sparkling wine, the sweetness of fresh berries, and a hint of mint come together in this delicious drink, which is perfect for toasting to new adventures.

Ingredients: 1 bottle sparkling wine. 1 cup sliced strawberries. 1/2 cup blueberries. 1/4 cup fresh mint leaves. 1/4 cup lemon juice. 1/4 cup simple syrup.

Instructions: In each mason jar, add a few slices of strawberries and a handful of blueberries. Divide the mint leaves evenly among the jars. Pour lemon juice and simple syrup into each jar. Top each jar with sparkling wine. Seal the jars and refrigerate until ready to serve. When ready to enjoy, give the jars a gentle shake to mix the ingredients, then remove the lid and add a straw. Cheers to 21 years!

Leonard Gates

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These Gouda Burgers with Bacon Onion Jam on English Muffins are a delicious and savory treat. The combination of caramelized onion jam, crispy bacon, and melted Gouda cheese takes your burger game to the next level. Perfect for a weekend cookout or a satisfying weeknight dinner.

Ingredients: 4 burger patties. 4 English muffins, split and toasted. 4 slices of Gouda cheese. 8 strips of bacon. 2 large onions, thinly sliced. 2 cloves of garlic, minced. 1/4 cup brown sugar. 1/4 cup balsamic vinegar. 1/4 cup water. Salt and pepper to taste. 1 tablespoon olive oil. Lettuce and tomato slices for garnish.

Instructions: In a big skillet over medium heat, cook the bacon until crispy. After taking the bacon out of the skillet, pat dry with paper towels. After crumbling the bacon, place it aside. Add the sliced onions and olive oil to the same skillet. Simmer the onions for 20 to 25 minutes over medium-low heat, or until they are caramelized and golden brown. When the onions are fragrant, add the minced garlic and cook for a further two minutes. Add the water, balsamic vinegar, and brown sugar and stir. Simmer the mixture for five to seven minutes, or until it thickens and takes on the consistency of jam. To taste, add salt and pepper for seasoning. Grill the burger patties to your preferred doneness while the onion jam is cooking. Place a slice of Gouda cheese on top of each patty during the final minute of cooking, then cover the grill to allow the cheese to melt. Place a toasted English muffin bottom on each plate before assembling the burgers. Add a Gouda-topped burger patty, crumbled bacon, lettuce, tomato slices, and a heaping spoonful of bacon-onion jam on top. Finally, top with the remaining half of the toasted English muffin. If necessary, use a toothpick to secure the burger. Enjoy the Gouda Burgers served hot with Bacon Onion Jam on English Muffins!

Kian

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A sweet and savory vegan stir-fry with onions, bell peppers, and Chinese eggplant that is soft. The vegetables are all covered in a tasty sauce.

Ingredients: 2 medium Chinese eggplants, sliced into strips. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 red bell pepper, sliced. 1 small onion, sliced. 2 green onions, chopped. 2 tablespoons vegetable oil. 1 tablespoon cornstarch. Salt and pepper to taste. Toasted sesame seeds for garnish.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger to make the sauce. In a separate bowl, toss sliced eggplants with cornstarch until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Add the coated eggplant slices and stir-fry until lightly browned and tender, about 5-7 minutes. Add the red bell pepper and onion to the skillet. Cook for another 2-3 minutes until vegetables are crisp-tender. Pour the prepared sauce over the vegetables in the skillet. Stir well to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Garnish with chopped green onions and toasted sesame seeds. Serve hot over steamed rice or noodles.

Lori

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Brisket that is soft and flavorful, cooked slowly in a savory sauce until it melts in your mouth. Great for a hearty meal that fills you up.

Ingredients: 3-4 lbs beef brisket. 1 onion, sliced. 3 cloves garlic, minced. 1 cup beef broth. 1/2 cup barbecue sauce. 2 tbsp Worcestershire sauce. 1 tbsp brown sugar. 1 tsp smoked paprika. 1 tsp salt. 1/2 tsp black pepper.

Instructions: In the bottom of the slow cooker, put sliced onions. Use salt, pepper, and smoked paprika to season the brisket. On top of the onions, put the brisket. Beef broth, barbecue sauce, Worcestershire sauce, and brown sugar should all be mixed together in a bowl. Add the mix to the slow cooker with the brisket. Brisket should be soft after 8 to 10 hours on low heat or 4 to 6 hours on high heat. Take the brisket out of the slow cooker when it's done cooking and let it rest for 10 minutes before cutting it. Sliced brisket should be served with onion and slow cooker sauce.

Wandering Where is Waldo

[timsengstock]

Happy Valentine's Day! These Valentine's Heart Petit Fours are a sweet treat to give to your loved ones. They start with a tasty cake base, then cover it with a sweet pink glaze and add holiday decorations on top.

Ingredients: 1 box of your favorite cake mix. 1/3 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup white chocolate chips. 2 cups powdered sugar. 2-3 tablespoons milk. 1/2 teaspoon vanilla extract. Red food coloring. Heart-shaped petit four molds. Heart-shaped cookie cutter. Valentine's Day themed sprinkles. Edible rose petals optional.

Instructions: Preheat your oven to the temperature specified on the cake mix box. In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and water. Mix until well combined. Stir in the white chocolate chips. Pour the batter into a greased and floured 9x13-inch baking pan. Bake according to the package instructions or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan. Once the cake is cooled, use a heart-shaped cookie cutter to cut out heart-shaped pieces of cake. In a separate bowl, mix the powdered sugar, milk, and vanilla extract to create a smooth glaze. Adjust the milk to achieve your desired glaze consistency. Add red food coloring to the glaze until you achieve a pink or red color suitable for Valentine's Day. Dip each heart-shaped cake piece into the glaze, allowing any excess to drip off. Place the glazed cakes on a wire rack to set for a few minutes. Decorate with Valentine's Day themed sprinkles and edible rose petals, if desired. Let the glaze fully set before serving your Valentine's Heart Petit Fours.

Steven Mildred

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These coconut macaroons are a delicious keto-friendly treat that will satisfy your sweet tooth without making you feel bad. These low-carb treats are very simple to make and will quickly become a favorite in your dessert collection. The outside is crispy and the inside is chewy.

Ingredients: 2 cups unsweetened shredded coconut. 2 large egg whites. 1/4 cup powdered erythritol or preferred keto-friendly sweetener.

Instructions: Prepare the oven by heating it up to 325F 165C. Put parchment paper on the bottom of a baking sheet. Whisk the egg whites in a large bowl until they form peaks that are foamy and slightly stiff. The shredded coconut and powdered erythritol should be added slowly and carefully until they are well mixed. Shape the dough into small balls with a spoon or cookie scoop, and then put them on the baking sheet that has been prepared. When the edges are golden brown, it's done baking. Let the macaroons cool all the way down on the baking sheet before you serve them.

Stanley

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Treat yourself to the sour sweetness of blood oranges with a fluffy meringue on top of a buttery tart shell. You can enjoy these Blood Orange Meringue Tarts whenever you want.

Ingredients: 6 blood oranges, juiced and zested. 1 cup sugar. 4 eggs. 1/2 cup unsalted butter, cubed. 1 pre-made tart shell 9 inches. 1/4 teaspoon cream of tartar. 1/2 cup sugar for meringue.

Instructions: Preheat oven to 350F 175C. In a saucepan, combine blood orange juice, zest, 1 cup sugar, eggs, and butter. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Pour the blood orange curd into the pre-made tart shell. In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Spread meringue over the blood orange curd, making sure to seal the edges. Bake in the preheated oven for 15 minutes or until meringue is golden brown. Allow the tart to cool completely before serving.

#IndulgeInSweetness, #CitrusDelight, #TreatYourselfRight, #SourAndSweet

Lacey F

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On cold days, this creamy vegan navy bean and tomato vegetable soup is a great way to stay warm and healthy. This healthy dish is full of fiber, protein, and vitamins, and it will fill you up and warm you up from the inside out.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 15 oz navy beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1/2 cup coconut milk. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced carrots and celery, cook until slightly softened. Stir in navy beans, diced tomatoes, vegetable broth, and dried thyme. Bring soup to a simmer, then reduce heat and let it cook for 20 minutes. Using an immersion blender, blend soup until smooth and creamy. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes, then serve hot.

MirandaN

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Indulge in these irresistible flourless chocolate cake cookies that are easy to make and gluten-free. They're a perfect blend of rich chocolate flavor and a melt-in-your-mouth texture.

Ingredients: 2 cups powdered sugar. 1 cup unsweetened cocoa powder. 1/4 teaspoon salt. 3 large egg whites. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Powdered sugar, cocoa powder, and salt should all be mixed together in a bowl using a whisk. Mix the dry ingredients together with the egg whites and vanilla extract until everything is well mixed. The semisweet chocolate chips should be carefully mixed in. Place spoonfuls of the cookie batter on the baking sheet that has been prepared, leaving space between each one. Put the cookies in the oven for 10 to 12 minutes, or until they are set and have a few cracks on the top. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Move the cookies carefully to a wire rack to cool all the way down. Enjoy these tasty chocolate cake cookies that don't need flour!

Carson Reed

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This quick pasta dish with tomato and basil is great for busy weeknights. You can make a tasty and filling meal quickly with just a few simple ingredients and a little work.

Ingredients: 250g pasta any shape you like. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 can 400g diced tomatoes. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Handful of fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, dried oregano, red pepper flakes if using, salt, and pepper. Stir to combine and let it simmer for 5-7 minutes until the sauce thickens slightly. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Remove from heat and stir in torn basil leaves. Serve hot, topped with grated Parmesan cheese. Enjoy your quick and delicious tomato basil pasta!

Ray Hopkins

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Make your own delicious Shack Burgers at home with this easy recipe. These burgers feature seasoned beef patties, American cheese, ShackSauce, caramelized onions, and pickles on a toasted potato roll.

Ingredients: 4 beef patties 1/4 lb each. 4 potato rolls. 4 slices of American cheese. 1/2 cup ShackSauce mayonnaise-based sauce. 8-12 dill pickle slices. 1 small onion, thinly sliced. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: Heat a skillet or griddle over medium-high heat. While the skillet is heating, brush the insides of the potato rolls with a little vegetable oil and toast them on the skillet until they're golden brown. Set aside. Season the beef patties with salt and pepper. Add a bit more vegetable oil to the skillet and cook the patties for about 3-4 minutes per side for medium-rare or longer to your desired level of doneness. During the last minute of cooking, add a slice of American cheese to each patty and cover the skillet to melt the cheese. In a separate small skillet, saut the thinly sliced onions until they're soft and caramelized, about 5-7 minutes. Assemble the burgers: Spread ShackSauce on the bottom half of each toasted roll. Place a cheesy beef patty on top of the sauce. Add 2-3 pickle slices, a spoonful of caramelized onions, and then top it off with the other half of the potato roll. Serve your Fake Shack Burgers hot and enjoy!

Ellis

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These ultimate vegan breakfast cookies are packed with wholesome ingredients like oats, bananas, nuts, and raisins, making them a perfect grab-and-go breakfast option for busy mornings. They're also customizable, so feel free to add your favorite ingredients!

Ingredients: 1 cup rolled oats. 1/2 cup mashed banana. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup raisins. 1/4 cup chopped nuts such as almonds, walnuts, or pecans. 1/4 cup shredded coconut. 1/4 teaspoon cinnamon. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine all the ingredients. Mix well until everything is evenly incorporated. Using a spoon or your hands, shape the mixture into cookies and place them onto the prepared baking sheet. Bake for 15-20 minutes, or until the cookies are golden brown and firm to the touch. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and nutritious vegan breakfast cookies!

Giselle R